Christmas Tree Croquembouche
A croquembouche is a traditional French dessert that's usually served at special occasions. With Christmas right around the corner, we thought this would be the perfect time to make a holiday version of this special treat.
Equipment
- 7 inch springform pan
- 6-inch springform pan
- 4-inch mini springform pan
- Parchment paper
- cake platter
Ingredients
- 15 egg whites
- 3 cups sugar
- 1 tbsp vanilla extract
- 2 tsp salt
- 1.25 cups canola oil
- 1.25 cups milk
- 5.25 cups flour
- 16 oz cream cheese
- 0.67 cup powdered sugar
- 4 cups whipped cream
- 15 white hard candies
- 12 red hard candies
- 12 oz green candy melts, melted
- 80 mini cream puffs
- red & white sprinkles
- powdered sugar
- cranberry sauce, warmed
Instructions
- Combine the cream cheese and powdered sugar, fold in the whipped cream, and refrigerate for 1-2 hours.
- Beat the egg whites, sugar, vanilla extract, and salt until glossy. Combine the canola oil, milk, and flour, and fold this mixture into the egg white mixture. Line a 7-inch springform pan, 6-inch springform pan, and 4-inch mini springform pan with parchment paper and divide the sponge cake batter between the 3 cake pans. Transfer the 3 cake pans to a preheated oven and cook at 350°F for approximately 1 hour.
- After 1 hour, remove the 7-inch springform cake pan and the 4-inch mini springform cake pans from the oven and let cool. Reduce the oven temperature to 200°F and let the cake in the 6-inch springform pan cook for another 20 minutes. Remove the 6-inch springform cake pan from the oven and press a 5-inch glass bowl into the sponge cake to create a hollow. Remove the bowl and the springform ring and coat the outside of the 6-inch sponge cake with the chilled cream cheese frosting. Remove the springform rings from the cooled 7-inch and 4-inch sponge cakes and coat the outside and tops of the cakes with the chilled cream cheese frosting. Refrigerate all 3 frosted cakes for 30 minutes.
- Line the base of a 6-inch springform pan with parchment paper and arrange the red & white hard candies in alternating color circles. Transfer the springform pan base to a preheated oven and cook at 250°F for about 20 minutes, until the hard candies have melted together into a cohesive circle. Remove the springform pan base from the oven and let the hard candy plate harden at room temperature for 30 minutes.
- Prepare the green candy melts according to the instructions on the packaging. Dip the cream puffs in the melted green chocolate, decorate with red & white sprinkles, and refrigerate for 10 minutes.
- Place the frosted 7-inch sponge cake on a cake platter, top with the frosted 6-inch sponge cake, and place the hard candy plate on top. Place the frosted 4-inch sponge cake on top of the hard candy plate and decorate the outside of the 3-tier cake with the chilled cream puffs to make it look like a Christmas tree.
- Finally, sprinkle powdered sugar over the Christmas tree cake (if you're feeling especially festive, you can mix some edible white or silver glitter into the powdered sugar for a shimmering touch). To serve, remove the top portion of the Christmas tree cake and pour the warmed cranberry sauce into the hollow of the 6-inch sponge cake – the cream puffs taste especially great dipped in the holiday sauce!